| Photos
Photos
Las Vegas
1
Las Vegas 2
Washington DC 1
Washington DC 2
Canyons 1
Canyons 2
Canyons 3
Hawaii
Olympic Pen./Victoria
NYNY 1
NYNY 2
WOMAD 2001
Rainier - Labor Day 2001
Hawaii 2001 1
Hawaii 2001 2
Hollywood 1
Hollywood 2
Cannon Beach 1
Cannon Beach 2
Columbia River Gorge
New Seahawks Stadium Tour
Cannon Beach June
2002
Favorite Links
Islander Football
(I'm assistant coach and web master for this pee wee football team)
Packers
More Packers
ESPN
All Music.com
All Movie.com
Dave Barry
MSNBC
Ebert
DVDPriceSearch.com
Other Stuff
My DVD
Collection
My CD Collection - by Artist by
Album Title
My name buried deep in microsoft.com
Lambeau in Action
(900kb page - you'll have to be patient)
Hobbs Observatory
- where I worked while I was at UW-Eau Claire
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Our faithful dog - Lambeau
Why BeerCheeseSoup?
In choosing a name for our web site, we tried to pick a
name (that was available) that indicated a strong affection for our
Wisconsin roots. If you've never had Beer Cheese Soup, you don't
know what you're missing. Don't forget (as they did in the picture
above) a handful of popcorn for on top - it cancels out the fat from
all the cheese.
New Recipe!! Thanks to my cousin Jeff for an even more Wisconsin-y
recipe - this one includes smoked sausages for a little extra flavor.
Be sure to use genuine
Leinenkugel's beer for that optimal Wisconsin zest.
Smoky Beer and Cheddar Soup
6 tablespoons butter
1 pound smoked sausage, chopped
8 large shallots, chopped medium-fine
1/2 cup flour
2 (13 1/2-ounce) cans chicken broth
1 (12-ounce) bottle of beer (some type of ale works best)
2 cups potatoes, peeled and cubed
2 cups milk
1 pound cheddar cheese, grated
1 cup grated parmesan
1/4 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon hot sauce
freshly ground pepper to taste
Melt the butter in a large stockpot or Dutch oven. Add the sausage and
sauté 5 minutes over medium heat, stirring occasionally. Add the chopped
shallots and continue to sauté until shallots are translucent. Add the
flour and stir to coat. Slowly add the chicken broth and beer, stirring
well. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes,
stirring occasionally. When the mixture has thickened slightly, add the
potatoes and continue to simmer, approximately 12 minutes, until potatoes
are cooked through. Add milk, cheeses, salt, and flavorings. Stir
constantly over low heat until cheese is smooth.
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